21 Day Fix Crock Pot or Instant Pot Caprese Chicken
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
- cooking oil spray
- 1 lb. boneless skinless chicken breasts
- sea salt and fresh ground pepper to taste
- 1/2 large yellow or red onion sliced
- 3-4 cloves fresh garlic minced or pressed
- 3 1/2 cups of cherry or grape tomatoes halved
- 2 tbsp. balsamic vinegar (3 tbsp. for the ip)
- 1 tbsp. extra virgin olive oil
- 1 tsp. crushed red pepper (optional)
- 2 tbsp. fresh basil chopped
- 2/3 cup mozzarella cheese shredded
- Carbohydrate 12.8882950008851 g
- Cholesterol 89.9628936704507 mg
- Fat 51.5680113520871 g
- Fiber 0.122400003433228 g
- Protein 35.5535445660021 g
- Saturated Fat 10.7079757084819 g
- Serving Size 1 1 serving (208g)
- Sodium 379.623760322797 mg
- Sugar 12.7658949974519 g
- Trans Fat 1.5274907055133 g
- Calories 666 calories
For the slow cooker: Spray your slow cooker with nonstick cooking spray - I used my EVO. Add sliced onions and garlic to the bowl and then cover with chicken breasts. Add chopped tomatoes, balsamic vinegar, olive oil, crushed red pepper (if using), salt and pepper. Cover and cook on low for 7-8 hours or high for 3-4 hours. Add basil and top with grated mozzarella cheese. Turn slow cooker on high and cover until the cheese has melted. Serve with brown rice, quinoa, whole grain or gf pasta, or zoodles! Yum! For the Instant Pot: Spray your Pressure Cooker with cooking oil spray and hit the saute function. Saute your onions until they begin to caramelize. Turn off saute and add in garlic and chicken, then top chopped tomatoes, balsamic vinegar, olive oil, crushed red pepper (if using), salt and pepper. Cover and set to manual for 15 minutes. After cook time, carefully switch to quick release and open the top of your pressure cooker when all the steam has released. Switch to saute and add in the mozzarella cheese and basil. Cook on saute until the cheese melts (2-3 minutes). Serve with brown rice, quinoa, whole grain or gf pasta, or zoodles! Yum!
